Study Of The Influence Factors Of Konjac Glucomannan Gel’s Strength And Konjac Glucomannan’s Adsorption

Konjac Glucomanan is a kind of natural polysaccharide polymer. It is widely used in food, packaging, cosmetics industry, etc as main material of konjac product or important additives because of its varieties of physical and chemical properties and physiological function. This paper studies the influence of the various factors on konjac glucomannan’s gel strength and konjac glucomannan with sodium alginate’s gel strength. Add oil on gelation precess to study effect of some factors on konjac glucomannan for the adsorption of oil. And also studies effect of a variety of factors on konjac glucomannan dilute solution for the adsorption of vanillin.The study will offer some experimental data and theory instruction for the application of konjac glucomanan in the actual production.The main results are as the following:1. By single factor test and orthogonal experiment design, the effects of pH, solid-liquid ratio, temperature and time on konjac glucan-mannan chitosan gel strength were studied. The test result shows that, the condition of forming stable gel is pH>11.0,material-water ration over4.0:100and bath much more50min when temperature is80-100℃; the condition of getting the biggest gel strength is pH12.0, material-water ration6.0:100, bath temperature100℃, bath time for80min. Low concentration of CaCl2can greatly improve the gel strength, and NaCl can obviously increase the gel strength only when getting to high level. KCl’s effect is weaker. But too much salt ions can abate repulsive force and accelerate the gel aging, so we should avoid excessive adding.2.The effects of the solid-liquid ratio, konjac glucan-mannan chitosan and sodium alginate ratio, pH, bath temperature, bath time on konjac glucan-mannan chitosan and sodium alginate composite gel strength were studied. The test result shows that, the gel strength increased gradually along with the increase of the feed liquid composite; the gel strength is the largest when the ratio of compound is3:7; the condition of forming stable gel is pH>9.0; gel strength is gradually increasing with the increase of bath temperature and time.3. By single factor test and orthogonal experiment design, the effects of the amount of emulsifier, emulsifying temperature, emulsifying time on oil’s adsorption of konjac glucan-mannan chitosan. The test result shows that, after adding emulsifier,the adorption of was promoted and the oil content increases obviously; the effect is the best when temperature is50℃, and the gel oil content is up to6.078%; as the extension of emulsifying time, the oil content gradually increases from3.817%to6.564%.; the condition of getting the biggest oil content is the amount of emulsifier0.06g, emulsifying temperature50℃, the emulsification time25min, and the oil content of gel is6.833%.4. The effects of glucan-mannan poly TangXi solution concentration, pH, adsorption temperature, adsorption time on the vanillin’s adsorption of konjac glucan-mannan poly TangXi solution was studied. The test result shows that, increase the concentration of chitosan solution,control pH>9.0, the temperature is in a normal state,time is about10min, then the loss of vanillin will be reduced and the content will be increased.